Rustic Beefsteak Tomato Tart

Rustic Beefsteak Tomato Tart
Photo by Scott Phillips


  • ¼ cup freshly grated Parmigiano-Reggiano (about ½ oz.)
  • 1-½ cups freshly grated Parmigiano-Reggiano (about 3 oz.)
  • 1/8 tsp. ground cayenne
  • 2 tsp. capers, drained and patted dry, roughly chopped if large
  • 2 Tbs. extra-virgin olive oil
  • 5-½ oz. (11 Tbs.) cold unsalted butter, cut into ½-inch cubes
  • 12 large basil leaves, thinly sliced
  • + 9 more ingredients
    • 9 oz. (2 cups) unbleached all-purpose flour
    • 1-½ lb. ripe beefsteak tomatoes
    • Freshly ground black pepper
    • 4 Tbs. roughly chopped pitted oil-cured black olives or Kalamata olives
    • ¼ tsp. table salt
    • 5 to 6 Tbs. ice water
    • Kosher salt
    • ¼ tsp. freshly ground black pepper
    • 1 Tbs. chopped fresh thyme

Combine the flour, cheese, thyme, table salt, pepper, and cayenne in a food processor and pulse to blend thoroughly. Add the butter and pulse until the pieces are about the size of rice grains. Add the ice water through the feed tube, 1 Tbs. at a time, while pulsing in short bursts until the doug...

View full recipe at Fine Cooking


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